side of beef


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Noun1.side of beef - dressed half of a beef carcass
side of meat, side - a lengthwise dressed half of an animal's carcass used for food
chuck - the part of a forequarter from the neck to the ribs and including the shoulder blade
References in periodicals archive ?
During the competition, teams will be given three hours and 15 minutes to butcher a side of pork, side of beef, a whole lamb and five chickens.
The mains are side of beef, leg of lamb, turkey or gammon or, for PS2 extra, you can have a trio of gammon, turkey and beef.
They also serve sharing platters, such as a whole leg of lamb for four or the roast platter, which includes a whole roast chicken, sliced leg of lamb and sliced top side of beef plus all the trimmings.
The insider term for a list of cuts that you're interested in is a "cut sheet," and I've provided two samples (see opposite) to get you started and to demonstrate that there's more than one way to break down a side of beef.
"We don't do anything skimpy," said Raines, who, at 6 foot 5 inches and about 275 pounds, looks like he would have no trouble manhandling a side of beef
There's also footage of him recording his new record, which includes him punching a side of beef.
Judges also have their pension administered by Calpers, and to change this program would be like taking a side of beef away from a pack of hungry Rottweilers.
A two-foot long Oscar roll filled with Haus smoked chicken, ham, pan fried wafer thin top side of beef topped with home made cheese sauce, sweet fried onions, lettuce and tomato, salad and skin on fries.
Works such as Rembrandt's The Slaughtered Ox, Picasso's Bathers or Soutine's The Side of Beef, which either directly influenced Bacon, or at least resonated with his subject matter or outlook, are not included in the exhibition.
The lean and graceful Karl may not match the original image of that bulked-up side of beef who dubbed himself "the Italian Stallion," but his sensitive perf reveals the tough guy's tender core.
The chief value of the beef book lies in its descriptive instructions for breaking down a side of beef. The author points out that there are many options (and describes all of them), but making certain cuts prevents others: you can't get both porterhouse steaks and a full tenderloin roast from a single side, for example.
The markings resemble those produced in previous experiments on stone-tipped spears shot into a side of beef at speeds typical of heaving weapons from a distance.